Blackberry Glazed Pork Tenderloin
Easy pork with a rich blackberry glaze.
- Ready In:
- 1⁄2 cup seedless blackberry spread (sugar free is great too)
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon cinnamon (optional)
- 1 teaspoon vegetable oil
- 1 lb pork tenderloin, cut in 1/4 inch slices
- 1 teaspoon dried thyme leaves, divided
- 1 teaspoon salt, divided
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.
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This was such a nice change from the usual pork! We really enjoyed it & how easy it was to make. I didn't have seedless blackberry spread, but I did have leftover recipe #330075 made with fresh berries. I had DS push the sauce through a fine mesh strainer to remove the seeds & then it worked like a charm for this recipe. I also left out the cinnamon, as my family just never likes it in savory dishes, and made up for it with a little extra red pepper flakes. Absolutely delicious! Thanks for sharing, alijen! :)Reply
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